Chicken-and-Shrimp Egg Rolls

Name: Chicken-and-Shrimp Egg Rolls
Ingredients: 8 cups homemade or store-bought canned low-sodium chicken stock; 1 bunch scallions, trimmed and roughly chopped; 2 pieces fresh ginger (1 inch each), peeled; 4 cloves garlic; 3 tablespoons salt; 3 boneless, skinless chicken breast halves; 1/2 pound large shrimp; 1/2 head green cabbage, cored and thinly sliced; 4 tablespoons coarse salt; 1/2 bunch cilantro stems, roughly chopped; 1 red Thai chile, stemmed and minced; 1 Granny Smith apple, peeled and finely chopped; 12 egg roll wrappers; 1 large egg yolk, lightly beaten; Canola oil, for frying; Egg Roll Dipping Sauce

Chicken-and-Shrimp Egg Rolls was pinched from <a href="http://www.marthastewart.com/344256/chicken-and-shrimp-egg-rolls" target="_blank">www.marthastewart.com.</a>

"This recipe for chicken and shrimp egg rolls is courtesy of Michael Schulson...."

INGREDIENTS

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8 cups homemade or store-bought canned low-sodium chicken stock

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1 bunch scallions, trimmed and roughly chopped

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2 pieces fresh ginger (1 inch each), peeled

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4 cloves garlic

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3 tablespoons salt

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3 boneless, skinless chicken breast halves

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1/2 pound large shrimp

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1/2 head green cabbage, cored and thinly sliced

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4 tablespoons coarse salt

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1/2 bunch cilantro stems, roughly chopped

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1 red Thai chile, stemmed and minced

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1 Granny Smith apple, peeled and finely chopped

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12 egg roll wrappers

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1 large egg yolk, lightly beaten

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Canola oil, for frying

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Egg Roll Dipping Sauce

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